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Marinated Bean Salad


1/2 Cup salad dressing (see recipe below)
1 can (15 oz) black beans
1 can (15 oz) pinto beans
1 can (15 oz) white navy beans
2 jars (7 oz) roasted bell peppers; drained and chopped
1 large sweet onion; sliced paper-thin
1/4 cup cider vinegar
2 teaspoons sugar
1/2 teaspoon salt; to taste
1 tablespoon balsamic vinegar
2/3 cup olive oil
1 teaspoon cilantro; minced
1/2 teaspoon thyme; minced
1/2 teaspoon basil; minced
1/4 teaspoon ground cumin
1 teaspoon honey mustard
1 clove garlic; minced

Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup. Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight. Reserve and refrigerate remaining salad dressing. In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt. Cover and refrigerate. At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired. Garnish with sliced onion mixture. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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